Serves: 2 hungry people as a main course
Time: 1 hour
500g diced lamb shoulder
1 tsp garam masala
1 inch ginger, grated
5 garlic cloves, crushed
1 tsp madras paste
1 tbsp Concentrated liquid stock of choice/ 1 stock cube
1 large/2 small or medium onions, diced
1.5 cups rice
1.5 cups water
2 bay leaves
1 cinnamon stick
Optional: 2 tsp salted butter, chopped coriander/wild garlic
- Marinate the lamb with the ginger, garlic, madras paste and garam masala – this step can be done upto a day in advance if you have time – if not a short 15/20 minutes will also do perfectly.
- Put your Instant Pot on ‘Saute’ mode and add your oil/butter and fry off your onions until golden brown, this should take around 10 minutes. Remove the onions from the pot and allow them to cool-I usually pre-fry onions in a huge batch then split out into portions and freeze for ease of weeknight meals.
- Once you are ready to go with your pulao, add your lamb, 1 cup of water, bay leaves and the cinnamon stick to your pot. Put the lid on and set to ‘Sealing’ and then push ‘Manual’ set to high pressure and 20 minutes – allow the pot to come to a natural release for at least 10 minutes before releasing the pressure and opening up.
- When your lamb is ready, remove the pieces and place all the juices in a jug – this will ensure you’re ready to measure it out when you add your rice.
- Add your rice to the pot, along with the pieces of lamb and the fried onions
- Measure out the remaining liquid (for me this worked out to 1.5 cups), then add water to ensure the rice to liquid ratio is 1:1.5.
- Add your stock and give the whole thing a good mix around
- Put the lid back onto your Instant Pot and push the rice button – this will set your pot to low pressure, for 12 minutes.
- Once it’s done, quick release the pressure and stir through the butter (if using) with a fork and then add your garnish – I normally use coriander but as I got some seasonal wild garlic, I used this and it was delicious!